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Prep Time
15 mins
Total Time
30 mins


1/2 cup
finely chopped fresh parsley
125 mL
1/2 cup
olive oil, divided
125 mL
1 tsp
lemon juice
5 mL
small clove garlic, minced
1/4 tsp
finely chopped fresh thyme
1 mL
1/2 tsp
each salt and pepper
2 mL
1 lb
large white button or cremini mushrooms, stems removed
500 g


Step 1

Stir together parsley, oil, lemon juice, garlic and thyme. Stir in salt and pepper. Set pesto aside while grilling mushrooms (or chill pesto up to 2 hr.).

Step 2

Brush all sides of mushroom caps with some of the oil floating on the pesto. Place caps, gill-side down, on BBQ preheated to medium-high. Grill 1 to 2 min. or until marked. Flip over. Grill 1 to 2 min., or until mushrooms are tender and juices start to pool in caps.

Step 3

Carefully transfer (avoid tipping out juices) mushrooms to serving platter. Spoon pesto into caps. Serve mushrooms warm.


Alternatively, cook mushrooms in skillet on stovetop on medium-high heat.
Use store-bought pesto.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe):
18 g
Saturated Fat:
2 g
4 g
1 g
1 g
2 g
200 mg
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